Brownie with Salt and Pepper Topping
by Dorothy MJ Ferreria
total time 1 hr, 10 mins prep 10 mins cook 1 hr yield 12
1/2 cup butter
4 oz squares (120 grams) unsweetened baking chocolate
1 1/2 cup white sugar
3 whole eggs graded extra large
3/4 cup plus 2 Tbsps , sifted all-purpose flour
1 tsp coffee powder
1 tsp baking powder
90 g (3 oz) unsweetened baking chocolate
1 Tbsp butter
3 cups sifted powdered sugar
1 tsp coffee powder dispersed in 1/4 cup hot water
Coarsely ground black pepper
Preheat the oven to 350°F. Line an 8 x 8 x 2-in. square baking pan with foil, shiny side down. Set aside.
Melt the butter and the chocolate together in a thick saucepan over low heat. Stir continuously with a wooden spoon. Remove from the heat and allow to cool for 5 minutes.
In a large mixing bowl, using a wire whip or wooden spoon, beat the sugar and the eggs until blended. Pour in the chocolate mixture and beat until combined.
Stir in the flour, the coffee powder and the baking powder.
Pour the mixture into the prepared baking pan. Bake in the upper rack of the oven for 45 to 50 minutes or until a toothpick inserted in all four corners comes out clean. Allow the brownie to cool in the pan for 5 minutes.
Prepare the chocolate icing as follows: Melt the chocolate and the butter in a frying pan. Remove from heat and add the remaining ingredients. Mix well with a wire whip until smooth and lump-free. Spread on the surface of the brownie. Sprinkle frosted surface with salt and pepper.